Ji ofe ose ọ rura or as also known as “yam pepper soup.” Yam pepper soup is one the most popular potages consumed most of the time in Igboland. The soup is very healty - good for the body.
Yam Pepper Soup
Written by Chinelo Nwagbo
18th October 2014
WHENEVER there is an arrival of new baby in some Eastern parts of Nigeria, the new mother’s first meal is ji mmiri oku (yam pepper soup) with fresh fish. This dish does not only taste great, it is a mouth watering, energy giving food.
Yam pepper soup is prepared with a blend of medicinal spices like uziza (West African pepper), ehuru (calabash nutmeg) and uda (African Negro pepper). These are purported to help flush any lochia (normal vaginal discharges after birth), which may cause puffiness in the face and legs.
Consuming ji mmiri oku helps to dilate blood vessels, cleanse the system and burn excess fat that accumulates during pregnancy. It is an ideal food for those affected by blood loss as a result of childbirth. Those that want to prevent heart attack can also benefit from this nutritious food as studies have shown that high intake of foods like yam that contain vitamin B6 and potassium help to reduce the risk of heart disease.
Also, preliminary research suggests that dioscorin (a storage protein contained in yam) can reduce blood pressure. Yam’s complex carbohydrates and fibre make this dish an ideal food for mothers that want to maintain an ideal weight and avoid getting overweight after delivery.
Take this nutritious food today and enjoy all its health benefits.
Yam 5 slices
fresh fish 1 medium size
crayfish 1 tablespoon
Utazi Leaves 1 small bunch
Scent leaves 1 small bunch
Onions 1 medium bulb
Uziza Leaves (optional) 3 leaves
Maggi Cubes 2 cubes
Peppersoup spice (optional) ½ teaspoon
Salt A pinch
Dry or fresh Pepper To taste
Water 1 litre
Method of preparation
Peel, cut and wash yam properly in clean water.
Put in a pot with some water and boil.
Cut and wash the fresh fish.
Wash and slice the onions, scent leaves, utazi leaves.
Pound fresh pepper together.
Frequently stir to help the sauce thicken; when it begins to thicken, add the fresh fish.
Add the pepper soup spice, the sliced utazi and scent leaves.
Finally, add the onions and cover to cook for the next seven to ten minutes.
Stir and turn off the heat.
Source: The Guardian, 18th October 2014.